Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage

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• 作者：Chen Huan^a ; Shuai Han^a ; Li Jiang^a ; Xiujuan An^a ; Mingliang Yu^b ; Yin Xu^a ; Ruijuan Ma^b ; Zhifang Yu^a ; ^{yuzhifang@njau.edu.cn}
• 关键词：Peach fruit ; Heat treatment ; Chilling injury ; Reactive oxygen species ; Antioxidant system
• 刊名：Postharvest Biology and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：126
• 期：Complete
• 页码：1-14
• 全文大小：3513 K
• 卷排序：126

文摘

Heat treatment had positive effect on peach fruit quality during cold storage. Heat water treatment was more effective in alleviating chilling injury than heat air. Antioxidant system in peach fruit was easier to be affected by heat water treatment. AsA-GSH cycle might play an important role in maintaining the low H2O2 content.